it’s banana bread in cake format, topped with a delicious crumble made from pecans and coconut. perfect for breakfast, snacking and everything in between.
We’re officially entering cozy, sweater-weather season, and that calls for cozy, sweater-weather appropriate recipes like this one. Banana cake, while certainly acceptable any time of the year (it is a classic), feels even more necessary when fall is here, because of all the warm undertones in a typical banana-related recipe. Not to mention, banana bread-slash-cake is always even better when it’s warmed up, slightly toasted, with butter – and that is truly what fall is all about, amirite or amirite???
This particular banana recipe is actually somehow a cross between banana bread and banana cake, hence I named it “banana bread cake” — it takes its cues from a banana loaf but it is made in my new favourite tin, the 9×13 rectangular pie tin (I love this one from Amazon).
Of course, this recipe would not be complete without someee sort of crumble-y topping, you know how much I love a good crumble-y topping (especially one that’s non-icing, as you can probably see on my website, I have a lot of non-icing toppings!!). This particular topping is a mix of coconut and pecans, both aspects get all crunchy and stick together into these delicious clusters thanks to some honey, and of course, they are tossed in cinnamon for good measure. You can basically just eat this topping by itself and it would be amazing (or add it to yogurt, or perhaps better yet, have your piece of banana bread cake toasted with a side of yogurt!).
I love how simple this banana bread cake is to make, and if you want to keep things extra simple, or you’re short on time, or you simply do not cake for a pecan coconut crumble topping, then you can totally skip that step entirely and make yourself a more simple and classic banana bread cake, which will be equally delicious by itself. This cake is made with coconut flour, and it’s sweetened not only by honey (so we’re not doing a honey overload here) but by the natural sweetness of the extra ripe bananas. Apart from that, it’s the ingredients you would usually suspect to be in a banana bread or cake – coconut oil, eggs, nutmeg, cinnamon, baking soda and vanilla extract! Pretty much all SCD or grain free baking essentials too, nothing out of the ordinary here.
Find the full recipe and instructions below. If you try making this banana bread cake with a pecan coconut crumble topping, I’d love to find out how it went! You can tag me in your photos on IG or leave me a comment below.
A few more recipes if you’re looking for some more amazing cozy dessert ideas:
- APPLE PIE DONUTS
- MINI BANANA RAISIN BREAD
- BANANA ZUCCHINI MUFFINS
- APPLE CHAI MUFFINS
- MARSHMALLOW PECAN WALNUT SQUARES
banana bread cake with pecan coconut crumble: ingredients
banana bread cake
- 1 cup coconut flour
- 1/2 cup honey
- 2 very ripe bananas
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 eggs
pecan coconut crumble
- 1 cup pecans, crumbled into pieces
- 1/2 cup shredded coconut
- 2 tbsp honey
- 1-2 tbsp coconut oil
- dash of cinnamon
banana bread cake with pecan coconut crumble: how to
banana bread cake
- you can use a food processor or do this by hand. if using a food processor, throw your bananas and dry ingredients in before blending. if by hand, start by mashing your bananas before adding in your dry ingredients and combining well.
- once that’s well combined, add in the wet ingredients, starting with the honey, coconut oil and vanilla extract. combine well.
- finally, add in the eggs. allow the batter to sit for five minutes.
- pour the batter into a prepared 9×13 tin lined with parchment paper. spread the batter evenly across the tin using a spatula.
- bake in a preheated oven at 350 for 30 minutes.
pecan coconut crumble
- while the banana bread cake is baking, you can prepare your topping.
- start by mixing together your pecan pieces and shredded coconut with honey in a small bowl.
- on medium to low heat, warm the coconut oil in a skillet, and add your pecan coconut crumble. add a dash of cinnamon (or as much as you’d like) as you stir, until browned. approx 5-10 minutes (and lower heat if you find it’s burning).
- once the banana bread cake is done baking, remove from oven and top with the pecan coconut crumble mixture immediately. allow to cool before slicing.
- slice and serve warmed up with butter, or store in an airtight container in the freezer (layer between parchment paper to avoid the cake sticking together) or fridge.
banana bread cake with pecan coconut crumble
Ingredients
banana bread cake
- 1 cup coconut flour
- 1/2 cup honey
- 2 very ripe bananas
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 eggs
pecan coconut crumble
- 1 cup pecans, crumbled into pieces
- 1/2 cup shredded coconut
- 2 tbsp honey
- 1-2 tbsp coconut oil
- dash of cinnamon
Instructions
banana bread cake
- you can use a food processor or do this by hand. if using a food processor, throw your bananas and dry ingredients in before blending. if by hand, start by mashing your bananas before adding in your dry ingredients and combining well.
- once that's well combined, add in the wet ingredients, starting with the honey, coconut oil and vanilla extract. combine well.
- finally, add in the eggs. allow the batter to sit for five minutes.
- pour the batter into a prepared 9×13 tin lined with parchment paper. spread the batter evenly across the tin using a spatula.
- bake in a preheated oven at 350 for 30 minutes.
pecan coconut crumble
- while the banana bread cake is baking, you can prepare your topping.
- start by mixing together your pecan pieces and shredded coconut with honey in a small bowl.
- on medium to low heat, warm the coconut oil in a skillet, and add your pecan coconut crumble. add a dash of cinnamon (or as much as you'd like) as you stir, until browned. approx 5-10 minutes (and lower heat if you find it's burning).
- once the banana bread cake is done baking, remove from oven and top with the pecan coconut crumble mixture immediately. allow to cool before slicing.
- slice and serve warmed up with butter, or store in an airtight container in the freezer (layer between parchment paper to avoid the cake sticking together) or fridge.